Dressed game and poultry à la mode

Skin the hare and cut it up into joints and lard with fine fillets of bacon ; place in an earthenware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, a piece of butter, and half a pint of port wine ; lay two or three sheets of buttered paper over it ; fix on the lid tightly and simmer over a slow fire. When nearly done, stir in the blood, boil up and serve. Jugged Hare. Have a wide-mouthed stone jar, and put into it some good brown gravy free from fat. Next cut up the hare into neat joints ; fry these joints in a little butter to brown them a little. Have the jar made hot by placing it in the oven, and have a cloth ready to tie over its mouth. Put the joints already browned into the jar, and let it stand for fifteen minutes on the dresser. After this has stood some time untie the jar and add the gravy, with a dust of cinnamon, six cloves, two bayleaves, and the juice of half a lemon. The gravy should have onion made in it, and should be thickened with a little arrowroot. A wineglassful of port should be added, and a good spoonful of red currant jelly should be dissolved in it. Next place the jar up to its neck in a large saucepan of boiling water, only taking care the jar is well tied down. Let it remain in the boiling water from an hour to an hour and a half. Stuffing balls, made with the same as the stuffing for roast hare, rolled into small balls the size of marbles and thrown into boiling fat, should be served with it. To Roast Landrail. This bird should be trussed like a snipe, and roasted quickly at a brisk but not a fierce fire for about fifteen or sixteen minutes. It should be dished on fried breadcrumbs, and gravy served in a tureen. Croustade of Larks. Bone two dozen larks, season, and put into each a piece of pate de foie gras (truffled). Roll the larks up into a ball, put them in a pudding basin, season them with salt and pepper, and pour three ounces of clarified butter over them, and bake in a hot oven for a quarter of an hour. Dish them in a fried bread croustade, made by cutting the crust from a stale loaf about eight inches long, which must be scooped out in the centre and fried in hot lard or butter till it is a good brown. Drain it, and then place it in the centre of a dish, sticking it there with a little white of egg. Put it into the oven to get hot ; then put the larks into it, and let it get cold. Garnish with truffles and aspic jelly. Larks k la Macedoine. Take a dozen larks, fill them with forcemeat made of livers, a little veal and fat bacon, a dessertspoonful of sweet herbs ; pepper and salt to taste, and pound all well together in a mortar, and then stuff the birds with it. Lay the larks into a deep dish, pour over them a pint of good gravy, and bake in a moderate oven for a quarter of an hour. Have a pyramid of mashed potatoes ready, and arrange the larks round it, and garnish with a macedoine of mixed vegetables. Lark Pie.